1 tsp. oil
10 cloves of garlic
4 jalapenos
1 1/2 tsp. salt
1 poblano chile, roasted
1 large onion
2 tsp. ground toasted cumin
2 lb. tomatillos
1/2 c. cilantro, packed
1/2 tsp. sugar
1 lime, juiced
1. Prepare garlic for pressing, roast, peal and dice poblano, chop jalapeno, chop onion, toast and grind cumin. Chop half the tomatillos.
2. Heat oil over medium-high heat, add garlic and jalapenos and let fry for 30 seconds until fragrant. Add onion, salt and roasted poblano and cook for 5 until onions are translucent.
Can also skip the oil and just mix everything in a sauce pan with a 1/2 c of water and boil.